Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)

rabergin

"A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal."
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Ingredients

1 h servings 291 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1193 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place garlic and ginger in a blender or food processor; puree until smooth.
  2. Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
  3. Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
  4. Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
  5. Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

Footnotes

  • Cook's Notes:
  • There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.
  • If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.
  • If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.

Reviews

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This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and ...

I have made this 3 times now and it is one of my all time favorite dishes!! It is a flavor explosion, fresh and authentic. I pull the bay leaves and cinnamon stick before processing the sauce;...

Tasted very good. Recommend that you boil the potatoes before adding to the pot. Also, I used an immersion blender to purée the sauce. I also substituted a few powdered spices for the fresh. I...

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